Description

These pumpkin pancakes are a cozy and delicious fall-inspired breakfast treat, featuring warm spices like cinnamon and pumpkin pie spice paired with creamy pumpkin puree. The batter is perfectly smooth and thick, resulting in fluffy, tender pancakes that can be customized with optional chocolate chips. Ideal for a comforting weekend brunch or holiday morning, they are best served warm with butter and maple syrup.

Ingredients

Scale

Dry Ingredients

2 cups (250g) all-purpose flour (spooned & leveled)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon store-bought or homemade pumpkin pie spice

Wet Ingredients

1 and 1/4 cups (285g) pumpkin puree (canned or fresh)
1/3 cup (67g) packed light or dark brown sugar
1 large egg
3 Tablespoons (45ml) canola or vegetable oil
1 and 1/2 cups (360ml) whole milk

Optional

1 cup (180g) semi-sweet chocolate chips

For Cooking

Butter or nonstick spray

Instructions

Mix Dry Ingredients: In a large bowl, preferably one with a pour spout, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice until the mixture is well combined. Set this bowl aside.
Blend Wet Ingredients: Using a blender (such as a Ninja), add the pumpkin puree, brown sugar, egg, canola oil, and whole milk. Blend on high for 45 seconds until the batter is smooth and the pumpkin is fully broken down. This step is especially helpful if using fresh pumpkin puree. Alternatively, these ingredients can be whisked together by hand or with a hand mixer.
Combine Wet and Dry: Pour the blended wet ingredients into the bowl with the dry ingredients. Gently whisk to combine, making sure no dry flour remains at the bottom. The batter will be thick with some lumps, which is normal. If desired, fold in the optional semi-sweet chocolate chips.
Cook Pancakes: Heat a griddle or large flat skillet over medium heat (electric griddle preheated to 375°F or 190°C). Generously coat with butter or nonstick cooking spray. Pour a heaping 1/4 cup of batter onto the griddle for each pancake. Cook until the edges are set and holes form on the surface, about 2–3 minutes. Flip and cook the other side until cooked through, an additional 1–2 minutes. Add more butter or spray as needed between batches.
Keep Warm: Place cooked pancakes in a preheated oven set to 200°F (93°C) to keep warm while finishing the rest of the batch. Serve immediately with toppings such as butter and pure maple syrup or try a maple pecan topping.
Storage: Cover any leftovers and store them in the refrigerator for up to 5 days. Reheat gently before serving.

Notes

Using a blender ensures a smoother batter and better texture, especially with fresh pumpkin puree.
Fresh or canned pumpkin puree can be used interchangeably.
Optional chocolate chips add a sweet, melty touch to the pancakes.
Keep pancakes warm in a low oven to maintain softness and temperature until serving.
Store leftovers covered in the refrigerator and reheat gently to preserve flavor and texture.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Keywords: pumpkin pancakes, fall recipes, pumpkin puree, breakfast pancakes, cinnamon pancakes, pumpkin spice pancakes